research paper on instant noodles

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Instant Noodles: Processing, Quality, and Nutritional Aspects

2014, Critical Reviews in Food Science and Nutrition

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Quality and Public Health Concerns of Instant Noodles as Influenced by Raw Materials and Processing Technology

Ololade ADEJUWON

Noodle originated from China but has received pervasive acceptance worldwide due to globalization, and the associated convenience, palatability and shelf stability of the product. Production of noodles basically involves mixing durum wheat with water and salt, and extruding the dough, which may be sold raw or further dried. Consequently, different raw materials and processing technologies have been used to produce diverse types including gluten-free noodles. Since noodles are classified based on origin, raw materials, processing method, shape, size, packaging materials, extent of cooking required and sometimes color, its nomenclature is cumbersome. Among the various types, yellow alkaline, white salted noodles, and most importantly instant noodles have received considerable attention. Raw material and processing techniques are responsible for the desirable quality attributes that promote instant noodle consumption. However, there are disputed perceptions on effects of instant noodles on human health. In this review, discussions regarding the evolution, various raw materials, production processes employed as well as their influence on noodle quality and public health implications as revealed by microstructure study and chemical detection analysis of dough and noodles are discussed. Exploratory research is ongoing on potentials of natural additives, composite flours and new processing technologies of noodles with acceptable textural properties.

jagruti jankar

Instant noodles are generally one of the staple food eaten in many Asian countries. Instant noodles have become recognized globally and its global use is growing day by day. The quality attributes of instant noodles such as flavor, texture, convenience, safety and long shelf life make them attractive. In the current research, protein and fiber rich noodles were prepared by incorporation of soy and oats flour. Soya and Oats flour are used in the proportion of 1:1 respectively. Some other ingredients at different concentration like wheat flour, guar gum, maida, gelatin and corn starch at specific proportion were used. The chemical composition of selected noodles showed moisture content 9.2%, fat 0.19%, and ash content of 2.1% which reveals that it is a good source of nutrients in comparison with others. Moreover, the cooking qualities were also evaluated and it showed that cooking time of 8 min, swelling index 1.38 and water absorption 112.18 %. Final product was studied for its sensory evaluation up to 7 days at room temperature. It was found that product retained its sensory properties during the storage period and product was relished very much by panel of judges.

Food and Nutrition Open Access

Anju Khatkar

International Journal of Current Microbiology and Applied Sciences

Seerat Un Nisa

American Journal of Analytical Chemistry

ODINMA, STANLEY CHUKWUDINDU

Journal of Food Measurement and Characterization

Sirichai SONGSERMPONG

African Journal of Food Science

Irene orina

Ishfaq Ahmad , Javid Ullah , Ihsan Mabood Qazi

Asian peoples consume noodles as a staple food since ancient time. It is convenient, easy to cook, delicious and nutritionally rich product and is now gaining great appraisal outside Asia also. Generally, rice noodles are prepared from flour, salt, water and various optional ingredients. Rice flour is kneaded in the presence of water and salt to form dough and is then sheeted, compounded, steamed and cut to form a noodle strands. The noodle strands can be further processed (dried, fried, boiled and frozen) to develop various types of noodles based on consumer preferences. This review article focus on different ingredients and their functionality as well as the processes involved in transforming raw material to finished product. Protein, ash, dough strength and amylose concentration are very crucial regarding noodle quality. Variation in compositions affects the cooking, functional and eating properties of noodles. Due to the absence of gluten, rice noodles have less cohesive and extensive texture. Steaming gelatinizes rice starches up to some extent, which aids in the partial compensation of gluten role in rice based noodles. The trend towards gluten free noodle is due to their health beneficial effect as they help in lowering the risk of allergic reactions and celiac diseases, as well as induce lower glycemic index for patients suffering from diabetics. High quality noodle must be bright in color, have an adequate shelf life without oxidative rancidity or microbial spoilage, and have good textural and cooking properties.

Montino Rui

Instant fried noodles have become one of the food products regularly consumed among people of all socioeconomic levels in both urban and rural areas. Oat bran is rich in β β β β β-glucan, a soluble fiber in oat. The objective of this study was to utilize oat bran, produced from dehulled oats by dry milling and cooking extrusion to improve the nutritional quality of wheat noodle and to evaluate the noodle quality. Three types of oat bran concentrate (OBC): OBCXF, OBCXEF, OBC native were used to replace wheat flour in noodle production, each type at the levels of 5, 10, and 15% (w/w). The experimental design was 3× × × × ×3 factorial randomized complete block design. The flours and products were analyzed for moisture, protein, fat, β β β β β-glucan, RVA and color. The texture of the products was determined using texture analyzer and sensory test. Protein contents of OBCXF, XEF, native and wheat flour were 22.05, 23.21, 22.00 and 13.16%, respectively. OBC β β β β β-glucan content was 16-17%. Increasing the amount of various OBC in the mixes caused the increase in protein content and β β β β β-glucan in the products. The texture of the noodles with 5% replacement with OBC was not significantly different from that of wheat noodle. The tensile force was in the range of 17.10-17.96 g. The sensory acceptability of the noodles replaced with 5-10% OBC was not significantly different from wheat noodle (p<0.05). Noodle with 10% OBC-XEF had the highest scores in texture, elasticity and accept

European Journal of Agriculture and Food Sciences

Christian Orlu

The work was aimed at evaluating the physicochemical, textural, cooking and sensory characteristics of instant noodles produced from wheat and plantain flour blends, spiced with ginger. The unripe plantain was dried to final moisture content of 11.28% (wt/wt) and finely ground into powder. Wheat, plantain and ginger flour were prepared and blended in the following ratios; 100:0:0, 90:10:4, 80:20:4, 70:30:4, 60:40:4, 50:50:4 and labelled WF, WPGF1, WPGF2, WPGF3, WPGF4, and WPGF5, respectively. Increasing levels of unripe plantain flour, caused significant decrease in the whiteness index of the noodles from 77.23 to 57.08. The protein content of the composite noodles decreased from 10.70% (control) to 10.05% for 10% noodle sample. The decrease in the carbohydrate contents of the noodles from 65.27% (Control) to 64.83% for 10 % noodle sample was not significant. Percentage Ash, fiber and fat content of the noodles increased with increase substitution of plantain flour from 1.18 to 2.61...

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Developing natural film for seasoning packaging of instant noodles

Anodar Ratchawet 1 , Pronpimol Taokhum 1 and Yuttana Chaijalern 3,2

Published 10 August 2022 • © 2022 The Author(s). Published by IOP Publishing Ltd Materials Research Express , Volume 9 , Number 8 Citation Anodar Ratchawet et al 2022 Mater. Res. Express 9 086401 DOI 10.1088/2053-1591/ac852c

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1 Department of Chemistry, Faculty of Science and Technology, Chiangmai Rajabhat University, 202-Muang Chiangmai, Thailand

2 Department of Chemistry, Faculty of Science and Technology, Thepsatri Rajabhat University, 321- Muang Lopburi , Thailand

Author notes

3 Author to whom any correspondence should be addressed.

Yuttana Chaijalern https://orcid.org/0000-0001-9362-1196

• Received 15 March 2022
• Revised 20 July 2022
• Accepted 28 July 2022
• Published 10 August 2022

Peer review information

Method : Double-anonymous Revisions: 1 Screened for originality? No

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This research aims to develop films from natural materials to be used as seasoning packaging for instant noodles. Natural materials such as bananas and konjac are used as raw materials for film-forming. There were 27 formulations of film-forming, including 9 formulas from the banana starch film, 9 formulas from banana starch blended with konjac powder 0.5% w/w, and 9 formulas from banana starch blended with konjac powder 1.0% w/w. The mechanical and physical properties of various formulation films were tested. When selecting a formulation film that meets the packaging requirements for 2 formulations by selecting one banana starch film and one banana starch film blended with konjac powder, it was found that the film formula B4Gly20 (banana 4% W/V and glycerol 20% V/V) and formula K05/4Gly20 (konjac 0.5% W/V blended with banana 4% W/V and Glycerol 20% V/V) have the best fit. They had properties close to specifications such as thickness and water permeability, not significantly different at 0.05%, and high tensile strength of 4.015 and 5.172 N.mm −2 . The flexibility was 27.67 and 22.22 percent, and the water vapor permeability was 0.0063 and 0.0021 g. hr −1 .cm -2 , respectively., resistance to acidic solutions, and can be formed into strong packaging film, etc. When applying these two film formulas to the seasoning packaging of instant noodles, it was found that both film formulations did not prevent moisture in the air. The film formula B4Gly20 effectively prevented oil leakage. And also, B4Gly20 was more resistant to oxygen penetration into the cooking oil than K05/4Gly20 formulation film, but film formulation B4Gly20 was dissolved in hot water 100 ± 10 °C slower than K05/4Gly20. The results showed that the film formulation B4Gly20 was suitable for application in the seasoning packaging of instant noodles.

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1. Introduction

Nowadays, the use of plastics and foam as packaging has played a huge role in human daily life. This causes environmental problems which are caused by non-degradable materials causing pollution, especially from materials used for various packaging, including food packaging. Plastic film is commonly used in food packaging today. But the plastic film is difficult and takes a long time to decompose. Therefore, one possible solution is to reduce the number of plastics used in packing or wrapping food by using other materials with had similar properties to plastic and could be used for food packaging also. In the same way, it could have a special property that is soluble in water and could be eaten to replace plastic deposal [ 1 , 2 ]. At present, there has many studies and the development of methods for producing packaging made from biodegradable raw materials. And it is also a staple that is easily available locally and produced as edible film, which is a thin sheet material that is edible and can be used for managing food by various methods such as enrobing, dipping, brushing, or spraying to prevent oxygen, odor, fat, moisture and microorganisms passes out from food. It can be used to prevent food deterioration. Moreover, they are used to prevent the loss of preservatives or rancidity and extend the shelf life of food [ 3 ]. The use similar to plastics includes slowing the penetration of moisture and gas. Prevents the loss of essential oils, wraps food free from microbial contamination, and prevents breakage and damage, etc., the production process of edible film is similar to general film production, such as casting, extrusion, compression, etc. The factors that affect film-forming are (1). The structure of the polymer which most polymers are semi-crystalline, and semi-amorphous: a small fraction of them are all crystals. The lattice of high-crystalline polymers is stronger than the lattice of low-crystalline polymers. (2). The type of solvent suitable for the dissolution of each polymer is according to the nature of the polymer any polymer with a high dielectric constant will dissolve well in a solvent with a high dielectric constant. Polymers with low dielectric constants are highly soluble in solvents with low dielectric constants. Polymers of highly charged cellulose derivatives are highly soluble in highly polar solvents, such as water, glycol, and alcohol. (3) Solvent evaporation temperature which heated the polymer solution to evaporate the solvent. While heating, the molecules move without direction (Brownian motion), after which the solution cools, this slows down the movement of molecules and forms a bond between the polymer. This bonding between the polymer and the polymer may form a lattice in addition to the polymer and the solvent, most film-forming had added plasticizer resulting in the physical properties of polymer changes. This is due to the bonding between the polymer and the plasticizer. As a result, the bond strength between the polymer and the polymer is reduced. When the increased movement of the polymer chain, the tensile strength of the film decreases. Therefore, the addition of plasticizers results in a film that for not brittle and has greater flexibility [ 4 ]. (4) Plasticizers, which according to IUPAC means substances that are combined with plastic or elastomer to help increase flexibility. Durability and elongation are divided into two types: Internal Plasticizer, which is a substance that is added as part of the polymer and acts as a copolymerization matter. The bonds between the plasticizer molecules and the polymer are covalent, not easily broken. An external plasticizer is a substance added to the polymer structure and then weakens the bonding force between the polymer chain molecules that are close together, resulting in a weakened structure. A good plasticizer must be homogeneous with the film-making polymer (compatibility) colorless, high boiling point, volatile, non-toxic, non-flammable and resistant to heat. If the plasticizer used is qualified, it will prevent separation during film drying [ 5 ]. Many types, such as mono, di and oligosaccharides. Most of which are glucose, fructose, and polyols, including glycerol, sorbitol, and polyethene glycol. Fats and fat derivatives generally used plasticizers about 10 – 60 per cent of dry weight. If too much plasticizer is used, the water vapor permeability and mechanical properties will deteriorate. (4.1) Glycerol or Glycerine is a substance named Polyhydric alcohol is chemically known as 1,2,3-propanetriol (1,2,3-Propenetriol) and has the molecular formula C 3 H 8 O 3 . It is a colourless, odourless, thick liquid with a sweet taste, soluble in water and alcohol. Slightly soluble in some organic solvents such as ether and Dioxane, insoluble in hydrocarbons. Glycerol has a molecular mass of 92.09 g. mol −1 , a melting point of 17.9 °C, a boiling point of 290 °C, and a specific gravity of 1.26. Glycerol is a by-product of hydrolyzing oils or fats to produce soap or fatty acids salt. Glycerol can also be synthesized from Propylene, a hydrocarbon derived from petroleum. Glycerol is divided into 4 quality classes, namely chemical grade, dynamite grade, technical grade and pharmaceutical grade. Glycerol is used as a solvent in the manufacture of explosives (Dynamite), cosmetics (Liquid soup), candy (Candy), liquor (Liqueurs), Ink (Ink), and Lubricants. Glycerol is also a food source in the production of antibiotics [ 1 ]. (4.2) The role of plasticizers in edible films, the addition of plasticizers during the preparation of edible films, a dissolving method is used where both plasticizers and polymers are dissolved in the same solvent. During the mixing process, the mixture is stirred and heated to the appropriate temperature and time, thus forming a film. The solvent is then evaporated under mild conditions. The use of plasticizers in this manner is external, that is, when the plasticizer is added, it binds to the polymer by covalent bonds. The formation of polar or mild hydrogen bonds weakens the intermolecular forces of the polymer chains, that are close together. This is caused by two reasons: the influence of heat during the preparation of the film solution allows the plasticizer to penetrate easier to get between the polymer chains and the hydrogen bonds and other forces between the polymer molecules broken down due to the strong attraction between polymer and plasticizer. This prevents the polymer molecules from binding to each other, resulting in a more flexible film. On the other way, the tensile strength is reduced. In addition, the energy used to separate the polymer chains that are close together is related to the energy that stimulates the diffusion of gas and water vapor through the film. As the attraction between the chains decreases, that energy decreases, and gas permeability and the water vapor through the film increase. Types of edible films and their uses, edible films can be classified according to the material used to make the film. Most of them are substances natural polymers such as proteins, lipids, and polysaccharides, etc may be used as single polymer or blended polymer characteristics (1) Protein film generally, protein films have better mechanical and permeability properties than those prepared from polysaccharides. Protein films are produced from various proteins such as collagen, gelatin, corn protein, wheat protein, and soy protein (2) Lipid film, Lipid films are mainly used for forming coatings on such as fruit and vegetable coatings. Lipid coating for food is to prevent moisture transfer. Reduce the abrasion of the fruit skin during transportation. Prevent browning of some fruits. Examples of lipid films are wax films, their permeability is very low, especially paraffin waxes and waxes. Another type of lipid film is a surfactant. Coating food with surfactants reduces surface water activity and water evaporation rate. The most effective coating is fatty alcohol containing 16 to 18 carbons, such as glycerol monopalmitate and glycerol monostearate [ 6 ]. (3). Polysaccharide film, a polysaccharide is a carbohydrate in which one molecule contains 10 or more monosaccharide molecules to hundreds or thousands of units. Polysaccharides found in nature have large molecular masses and have a high molecular weight. It is an amorphous compound, colorless and mostly tasteless. Some polysaccharides can be used. In the production of edible films or coatings such as alginate, pectin, carrageenan, chitosan, cellulose derivatives, starch, etc, due to the nature of these polymers, they have hydrophilic properties, therefore it is not suitable to use this type of film to prevent moisture penetration. that causes the food to become rancid. Properties that should be considered for edible films include film translucency. The smoothness of the film responds to moisture and water solubility, etc The resulting film is colorless, odorless, non-toxic, strong and flexible, shiny, low oxygen permeability. Food such as coffee, seasonings for instant noodles, instant soups, artificial fillings for sausage products, and various coating applications such as prunes, tomatoes and fruit candy, etc. Types of polysaccharides used in the preparation of edible films (3.1) Alginate is a substance extracted from brown seaweed, commonly used in the form of sodium alginate. Sodium alginate film formation is a result of gelling. When alginate reacts with polyvalent cations, calcium ions are the most effective gelling ions. It is usually used in the form of calcium chloride salt because of causes good quality agar gel, coated with alginate film is mainly used in meat products such as beef, pork, and chicken parts to reduce water loss. In addition, this gel film also reduces the number of microorganisms on the meat surface that could be maintained the red color of the meat to last longer than normal meat. It prevents lipid oxidation in food and improves the texture of the product. (3.2) Pectin, is a complex group of polysaccharides found in the lamella layer, the central part of plant cells. The pectin is used as a coating with a low methoxyl group, which forms a gel. When the pectin solution reacts with calcium ions after drying the gel. They will form a pectinate film and are usually used to coat directly on the food surface. This film acts as a scarifying agent, preventing the packaged food from losing water. Due to a pectinate film having high vapor permeability, therefore, the film must be adjusted to have reduced water vapor permeability. By coating the lipid film over the pectinate film first, therefore, it can be used with a wider range of food products. (3.3) Carageenan is a group of polysaccharide sulfate extracted from red algae. When the hot carrageenan solution cools to form a gel. The carrageenan gel used to coat food acts as a scarifying agent, preventing encapsulated food from losing water. It is often used to coat the semi-moist margarine slices (intermediate moisture cheese analogue) due to the gel containing carrageenan and agar (agarose) containing sorbic acid. It prevents microorganisms from growing on the surface of the product (3.4) Chitosan Chitin - Chitosan is a fiber extracted from the hard shells of shrimp and crabs, tasteless and insoluble. Chitosan film is prepared in an organic acid solution. It is a hydrophilic film with a clear, colorless appearance, toughness, flexibility, and high tensile strength, and prevents the penetration of oxygen and carbon dioxide well but less water vapor permeability. Chitosan film is used to coat vegetables and fruits to extend shelf life as it can control moisture transfer between food and external conditions. Moreover, it could control the gas transfer rate and can control temperature. It is also used to control drug release. (3.5) Cellulose derivatives are a direct-chain homopolymer of glucose found in plant cell walls. By combining with xylan and lignin, the cellulose molecule has a free hydroxyl group remaining makes it possible to be replaced by methyl, ethyl, hydroxymethyl, hydroxyethyl, carboxymethyl, and hydroxypropyl methyl to methylcellulose (Methylcellulose, MC), hydroxyethylcellulose (Hydroxyethylcellulose, HEC), carboxymethyl cellulose (Carboxymethyl cellulose, CMC) and hydroxypropyl methylcellulose. (Hydroxy propyl methyl cellulose, HPMC), etc. These cellulose derivatives can be used to produce edible films. The appearance of the film is colorless, flexible, moderately strong, and good resistance to penetration of fats, oils, oxygen, or odors. But it is a film with high vapor permeability, therefore, the lipid film must be coated over another layer of film (3.6) Starch is a polymer of glucose and is a type of homopolysaccharide found mainly in plants obtained from the process of photosynthesis. Plants are stored in parts such as tubers, roots, stems, fruits and seeds. Most of the starch is obtained from grains such as rice, maize, wheat, and sorghum and some are obtained from tubers and roots of plants such as sweet potatoes, potatoes, and cassava, and some are derived from fruits such as bananas, apples, guavas, etc [ 15 – 17 ]. Starch derived from each plant is unique, is having a different chemical structure in molecules and will have a shape and physical properties that are also different. Starch can be made into an edible film but it is a film that is not sticky, inflexible, and easily soluble in water, therefore it is a film that has limitations in use. That has been separated (fractionation) amylose from starch to prepare the film. Characteristics of this amylose film are colorless, odorless, non-toxic, strong, flexible, glossy, with high grease resistance and low oxygen permeability but there is a disadvantage in the problem of dissolving amylose to prepare the film. This preparation must use high temperature under pressure; therefore, amylose derivatives are commonly used, which are more soluble in water. Applications of amylose films, such as for food packaging used to coat fruit [ 7 ]. In this research, the researcher is interested in (1). Starch from bananas is the reason that bananas contain highly nutritious nutrients, consisting of water, starch, protein, fat, fiber, vitamins and minerals. To high content of starch, calcium, iron and potassium. Banana is a tropical plant, native to Southeast Asia especially the Malay Peninsula, which Thai people have known and been familiar with for a long time. Bananas are currently one of the most important economic crops of the country and could be produced products for the market throughout the year. It is widely cultivated in almost every region, covering an area of approximately 8 hundred thousand rai. There are many varieties of bananas grown in Thailand, including wild bananas and cultivated bananas could be classified into 59 species. The most popular and widely consumed varieties are Nam Wa, Hom Thong and Khai. It is a plant that has been planted a lot because it can be used in every part of the tree. The fruit of the banana can be eaten when ripe and can be cooked in a variety of dishes. Including products that can be sold both domestically and internationally in millions of tons. With more production expansion in different regions, it was found that the growth rate of bananas increased every year. In addition to being consumed in the country, it is also an export product. It is also used in the processing industry. At present, if there is an improvement in quality and increasing the production volume to meet the market demand would be able to generate more income for the country. Kluay Nam Wa is known by the locality such as Banana Tai (Chiang Mai and Chiang Rai), Banana Tani Ong (Ubon Ratchathani), Banana Mali Ong (Chanthaburi), Kluai Ong (Chaiyaphum) than the egg banana, it has a square shape, a long stem, and the peel is thicker than the peel of the egg banana. There are many uses for bananas. From raw to ripe, such as making banana starch, banana chips, baby food, dried bananas, scrambled bananas, etc.

In unripe bananas, the starch content is about 20%–25% and during ripening, starch is hydrolyzed to sucrose, glucose, and fructose. When ripe, there will be about 1% – 2% starch remaining during the ripening process. When ripe, the starch content in bananas is reduced. As the sugar content increases, bananas become sweeter. In bananas containing the AA AAA genome, such as Kluay Nam Wa and Kluay Hom, banana starch content decreases significantly as the banana ripens. It will start to reduce when the bananas start to change color. The amount of acid from raw to cooked is relatively low. As for the bananas containing the ABB genome, such as Kluay Nam Wa, and Kluay Hak Muk, the starch content decreased and the sweetness increased with the degree of ripeness. But this change was not as dramatic as in bananas in the AA AAA genome group and the acid content was relatively high. So, it could seem that these bananas tend to have a lot of starch, both raw and ripe. This creates a sticky and slightly sour taste. Banana starch is a product obtained by processing raw bananas into starch, for food preservation and can be used as an ingredient in various food products such as baked goods and Thai dessert products. Raw bananas are highly nutritious, consisting of water, starch, protein, fat, fiber, vitamins, and minerals with a high content of starch, calcium, iron, and potassium higher than many types of starch such as corn starch, cassava starch, etc There are other substances such as enzymes, pectin, tannins, etc, and raw bananas are used as medicine. When it is dried and ground and mixed with water or honey to prevent and treat stomach ulcers, and diarrhea. It also has anti-fungal and antibacterial properties. Banana starch has a unique smell. It has good physical properties. It combines well with water, that is, when heated, it swells and clears. When it is cooled, it looks like jelly because it is starch with high amylose. Therefore, it has special properties, it is a good substitute for wheat starch in baked goods. Some products can be substituted for up to 50 percent quality banana starch. It depends on the production process, cleanliness, and ripeness of bananas. Raw bananas are high in starch and tannins but have low sugar content. The ripening of bananas provides nutritional value Changes, especially starch will be reduced to more sugar that makes bananas taste sweet, especially Klauy Khai bananas, starch will be greatly reduced. When the bananas are ripe and have relatively low acid content but Klauy Hak Muk bananas tend to have a lot of starch when raw. When cooked, the amount of starch is still very high. This makes bananas look tough and have a slightly sour taste. Raw bananas that are suitable for starch production must have a percentage of ripeness in the range of 70% – 80%. If overripe bananas are used, they will have a high tannin content. When the banana starch is mixed in the product, it will have a tart taste. In case bananas are overripe, they have a high sugar content that will affect the starch production process and affect the smell product taste. Banana starch is produced by drying process or dried in the Sun until the temperature of 55 °C – 60 °C, the colored starch will not turn white like the starch from tubers because it has not undergone the bleaching process. Normally, it could be used as an ingredient in baked goods or Thai desserts. The resulting food products are somewhat darker in color; which consumers will be more satisfied with than using bleached banana starch food products with good physical characteristics are considered healthy food. In addition, raw banana starch can extend the shelf life of food products longer than wheat starch or rice flour alone because raw banana starch has antifungal and antibacterial properties [ 8 – 11 ] (2). In many countries, konjac starch is produced, in particular, Japan has been producing konjac starch for breakfast for a long time and called this starch-produced konjac flour. The United States began to use konjac starch as a food ingredient in many types of food around the year 1900. Konjac flour has been verified to be safe and can be used in food products. Thailand began to study the production and use of konjac. The cultivars found with high glucomannan content were the A. oncophyllus konjac tubes are quite spherical, 100 – 500 microns in size, and vary in color depending on the variety and production method, for example, rather white. white to yellow and has a light brownish white color, etc. Elements that can be found in konjac flour is glucomannan, which is a type of carbohydrate-containing substance, mannose, and glucose in a ratio of 3:2, are connected by a beta (1–4), ( β (1–4)), glycosidic bond with a molecular weight of more than 300,000 and an acetyl group widely distributed on the glucomannan molecular chain, which affects its water solubility when mixed with this starch. When dissolved in water, it forms a viscous solution and can form a gel when used with alkaline solutions or some hydrocolloids such as xanthan gum and carrageenan. In general, fresh Konjac tubers contain about 80–90 percent water and 10–20 percent solid parts. Particles with a diameter of approximately 2  ×  10 –2 mm, approximately 60–80 percent, mostly glucomannan, and the part with particles less than 1  ×  10 –2 mm in diameter, about 20%–40%. The latter particle is classified as a Sachiko component that needs to be removed, including starches, proteins, and a substance that is irritating (Irritant), etc. Methods for producing konjac flour could be divided into 2 methods: A. Dry production (Traditional method) by grinding dry konjac disc with a thickness of 5 mm., and moisture content of 15% by stamp mills. The grinding part is separated from the impurities by using air classification, the yield of this method is quite low due to partial loss of konjac flour in the process of air blowing. Furthermore, the dry konjac discs are very stiff, making them inconvenient for particle separation. B. Improved wet method by grinding the konjac head in a water-soluble organic solvent such as ethyl alcohol and adding sodium sulfite to prevent discoloration, after that, sift through a sieve of 100 – 200 mesh. Washed the konjac flour with the above solution until white flour is obtained or, if it is produced on an industrial scale, some tools are used to increase production efficiencies, such as a grinder (Hammer mill), centrifuge (centrifugal) and sedimentation tanks (differential specific gravity settling tank) has a system to recover ethyl alcohol again. Konjac flour has many properties depending on the purpose of use and the nature of the product. There are some important properties as follows: (1.1) Increase the viscosity (water thickening) when the konjac starch is dissolved in water. The starch particles absorb water and swell, resulting in a solution with increased viscosity. The appearance of the konjac flour is Pseudoplastic, the rate of water absorption (Hydration) depends on temperature and time. When the temperature is increased, the water absorption rate will occur rapidly. Likewise, increasing the shear rate also increases the water absorption rate (1.2) Gel formation: the gel formation of konjac talc is important. Generally, gels are derived from common polysaccharides, when heated to a certain temperature, the gel breaks or breaks down the polymer network, resulting in a loss of gelling. In weakly alkaline conditions such as potassium carbonate, konjac powder gives a gel that is heat resistant (Thermal stability) and is very strong and stable, even boiled in boiling water. Re-heating of the gel contributes to increased strength and stability of the gel (1.3) Film formation when the konjac starch solution causes water loss or is a dried tough film: The resulting film is stable in hot water, cold water, or even in acidic and alkaline systems well. And the film is highly stable even after several hours of boiling in boiling water. The film obtained from konjac flour has a softness (suppleness) and can be made in transparent, translucent and opaque films. Increasing the amount of humectant such as glycerol results in a decrease in the strength of the film. But it has the effect of weakening the film and water permeability increased. Film characteristics depend on the additives whether they are hydrophilic or hydrophobic material, and decrease when using a non-polar additive (Hydrophobic substance) such as corn oil. (1.4) Viscosity: Konjac starch together with starch. or in combination with other gums and stabilizers can increase the viscosity of the product without causing a change in the smell or taste. Konjac flour affects the viscosity of the starch or hydrocolloid used in conjunction with the value increased greatly in maintaining system viscosity in both heating and cooling processes, e.g. Using konjac starch with modified waxy maize starch or using konjac starch with corn starch, etc. (2) Utilization of konjac flour (2.1) Direct use as food: The Japanese are a group of consumers who have known konjac flour products for a long time. Konjac flour is commonly used to produce strands (Vermicelli) or lumps. Therefore, before eating it should be washed with clean water several times until the alkalinity is gone and then scalded with boiling water again, drain and dry before eating or cooking. (2.2) Use in various food products: (2.2.1) Use in jams and jellies because konjac starch has a viscous property and can gel in combination with alkali or used with some hydrocolloids such as kappa-carrageenan or xanthan gum. Konjac flour is used to make jams and jellies. The resulting product will have a gel texture that varies depending on the method used. In combination with the alkali, the resulting gel will cause problems such as residual odour and sometimes unwanted appearance of the gel. The use of konjac flour in combination with hydrocolloids in the production of jams and jellies is a popular method because it can solve the problem of alkali odour and is able to produce both gelatin type and pectin type (2.2.2) processed meat products, konjac flour can be used to reduce fat content and add more fibre in the product. Products using konjac starch to replace fat have been recognized as sensory in terms of texture, appearance and flavour, etc. (2.2.3) Processed products without gel: Konjac flour can be used as a thickening agent and stabilizer in non-gelatinized processed products, especially emulsion products such as ice cream, whipped cream and milk (Milk drink), etc. In the production of ice cream will greatly reduce the cost because konjac flour is cheaper and can also be used in smaller quantities. The product has a sensory acceptance within the consumer acceptance criteria. Popularly used konjac flour, about 0.1–0.5 per cent. (2.2.4) Processed products from starch, and pasta products have different shelf-life stability depending on the heat treatment process before consumption: This can often result in texture issues or unwanted appearance. Using konjac flour with other flours can improve its texture and retain the mouthfeel of the product after being heated several times. In addition, konjac flour is used to make low-calorie noodles. There will be a sensory acceptance value that is within the range [ 12 ].

In this research, the researcher is interested in studying the optimum ratio for film-forming from Kluay Nam Wa starch blended with konjac powder which is a natural raw material that can be biodegradable and it is also a staple that is easily available locally. By using raw bananas and konjac powder to produce raw materials used in film-forming. Banana starch and konjac powder are naturally derived polymers and therefore can be molded using a single polymer or a copolymer. Furthermore, the researcher is interested in producing films made from naturally polymers that are banana starch and konjac powder in order to be used as seasoning packaging for instant noodles instead of plastic.

2. Research methodology

2.1. experimental materials: bananas and konjac tubes, 2.2. preparation of raw materials.

Banana Starch and Konjac Powder, Banana starch is prepared by cutting bananas into thin strips, soaking in 0.1% sodium metabisulfite solution (Sodium metabisulfite; NaS 2 O 5 , Lab grade, % Assay 98.0%, MW 190.10, Northern Chemicals And Glasswares, Thailand) for 10 –15 min, then baking at 60 °C for 24 h, then ground them thoroughly. Konjac powder can be prepared by cutting fresh konjac tubes into thin strips, soaking in 0.1% sodium metabisulfite solution for 10 – 15 min, spinning and extracting with soluble organic solvents, and baking at 60 °C for 12 h, then ground thoroughly.

2.3. Study of the optimal ratio for film-forming

2.3.1. study to determine the optimum ratio for banana starch film forming.

By Mixing the prepared banana starch with distilled water in the ratio in different concentrations were 2%, 4%, and 6% W/V and heated to 70 °C and stirred further by a magnetic stirrer until the solution was gelled. The gelatin (food grade) solution had been added. (With a concentration of 3% W/V) with a concentration of 30% V/V of banana starch solution. Continue stirring for 3 h, then filter the mixed solution to separate the undissolved parts with a thin white cloth. Until a fine solution without sediment is obtained, then add glycerol (Glycerol; C 3 H 5 (OH) 3 , Lab grade, MW 92.09 g. mol -1 , Northern Chemicals and Glasswares, Thailand) in the amount of 20%, 40%, and 60% of the banana starch weight. Then, continue stirring for about 1 h. Weigh the mixed solution about 125.00 ± 0.05 g and pour it into a 20 cm diameter plastic tray. Place it in a hot air oven at 40 °C for 20 h, gently peel off the film, and store it in a desiccator for at least 24 h before being subjected to mechanical and physical testing. 2.3.2 Study to determine the optimum ratio for film-forming banana starch blended with konjac powder. Konjac powder 0.5% and 1.0% by weight of banana starch were mixed with distilled water and stirred by a magnetic stirrer for 3 h. The banana starch was mixed with distilled water in a ratio with different concentrations (2%, 4%, and 6% W/V) and heated to 70 °C, and stirred by a magnetic stirrer until the solution was gelled. Add gelatin solution. (With a concentration of 3% W/V) 30% V/V content of banana starch solution Continue stirring for 3 h, then mix the two solutions and continue stirring for another 1 h. The mixture is filtered to separate the undissolved parts with a thin white cloth. After that glycerol is added in the amount of 20%, 40%, and 60% of the banana starch weight then continue stirring for about 1 h. Weigh approximately 125.00 ± 0.05 g of the mixed solution and pour it into a 20 cm diameter plastic tray, bake in a hot air oven at 40 °C for 20 h, gently peel off the film, and store. Keep them in the desiccator for at least 24 h before being tested for mechanical and physical properties further. For example, film abbreviations, B2Gly20 means a film containing 2 g of banana starch and 20% glycerol by weight of banana starch, while K05/2Gly60 is a film containing 0.05% of konjac powder by weight of banana starch, 2 g of bananas and 60% glycerol by weight of banana starch, etc.

2.4. Film properties test

2.4.1. thickness measurement.

The film was tested using a micrometer, each condition was tested at 5 points and the mean was determined.

2.4.2. Measurement of tensile strength and elongation at break

The film had cut to a width of 2.00 cm and a length of 5.00 cm. By clamping two ends of film to a simple mechanical test kit, 1 cm long on each side. The film was broken with a weighted pendulum and record the length of the film and the weight of the pendulum used as shown in figure 1 , the film elongation distance and the weight of the pendulum used were recorded by testing the formula 3 times each, and using the data obtained to calculate the average tensile strength and elongation at the break of all film conditions.

Figure 1.  Film tensile strength and elongation test.

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2.4.3. Study on hygroscopic properties

The film was cut to size 3.00  ×  3.00 cm 2 , and record the weight value (W 0 ), but the film in the test can close the lid tightly. Open the lid of the test can and place it in a humidity-controlled cabinet at 75 ± 0.5% RH at room temperature. Remove the test can from the cabinet, close the lid tightly and weigh the film to determine the weight of the film. The sample weight (Wt) was recorded at 30 min, 1, 2, 4, 6, 24, 48, and 72 h. Weight gain per area and thickness were calculated. film (adapted according to the method of Y J Wei et al 2011) [ 13 ].

2.4.4. Steam permeation rate study

Add 20 ml of distilled water into a beaker with a diameter of 4.00–4.50 cm, cover the beaker with film and cover with adhesive tape and weigh the exact weight. Then placed in a hot air oven at a temperature of 60 °C, with humidity at 20 ± 0.5% RH. The weight of the beaker was recorded every 1 h for 5 h. The relationship between the water weight was graphed versus time to determine the slope and calculate the WVTR.

2.4.5. Study of water resistance properties

The film had cut into a square shape, size 3.00  ×  3.00 cm 2 , then place it on a watch glass and drop 5 drops of water on the film and observe and record the time that the water penetrated through the film to the surface watch glass. which is the water permeability value of the film by repeating the experiment 3 times on each condition (modified according to the method of Y J Wei et al 2011) [ 13 ].

2.4.6. Solubility test

2.4.6.1. properties test in strong acid and strong base solutions.

Soak the formed film in the acid solution. (Hydrochloric acid) with a pH of 1.0 ± 0.5 and a base solution. (Sodium hydroxide) at pH 14.0 ± 0.5 for 3 days, then the film characteristics were observed and recorded.

2.4.6.2. Hot water qualification test

The film had cut to size 3.00  ×  3.00 cm 2 , Weigh the film and filter paper. The weight values (W 0 and W 1 ) were recorded and the film was immersed in hot water at a temperature of 100.0 ± 10.0 °C for 1 h, then filtered by filter paper. Bake at 40 °C for 2 h, leave to cool in a desiccator for 30 min, then weigh and record the resulting weight (W 2 ) (modified according to the method of Y J Wei et al 2011) [ 13 ].

2.4.6.3. Coldwater qualification test

The film had cut to size 3.00  ×  3.00 cm 2 . Weigh the film and filter paper. The weight values (W 0 and W 1 ) were recorded and the film was immersed in cold water with a temperature of 0.0 ± 0.10 °C for 1 h, then filtered by filter paper. Bake at 40 °C for 2 h, leave to cool in a desiccator for 30 min, then weigh and record the resulting weight (W 2 ) (modified according to the method of Y J Wei et al 2011 [ 13 ].

2.4.6.4. Qualification test in room temperature water

The film had cut to size 3.00  ×  3.00 cm 2 . Weigh the film and filter paper. The weight values (W 0 and W 1 ) were recorded and the film was immersed in water with a temperature of 25.0 ± 10.0 °C for 1 h, then filtered by filter paper. Bake at 40 °C for 2 h, leave to cool in a desiccator for 30 min, then weigh and record the resulting weight (W 2 ) (modified according to the method of Y J Wei et al 2011) [ 13 ].

2.4.7. Casting film as seasoning packaging

The resulting film had cut to a size of 4.00  ×  8.00 cm 2 . Casting the film to form a packaging envelope by using a normal sealer. Wait for the film from the molding to cool, then observe the resulting package and record the results.

2.5. Utilization of the film obtained

2.5.1. oil leakage test: the film had cut to size 4.00  ×  8.00 cm 2.

Casting the film into a packaging envelope using a conventional sealer. Then instant noodle seasoning oil had packed in, Wai Wai brand, minced pork flavor. Observed and recorded the results every 5 days for a total of 15 days [ 1 – 4 ].

2.5.2. Dissolution test of seasoning

The film had cut to size 4.00  ×  8.00 cm 2 . Casting the film into a packaging envelope using a conventional sealer. Then instant noodle seasoning had packed, Wai Wai brand, minced pork flavor, then boiled in hot water at a temperature of 100.0 ± 10.0 °C. Observe and record the time the package melts.

2.5.3. Dissolution test of instant noodle seasoning packaging

The film had cut to size 4.00  ×  8.00 cm 2 . Cast the film into a packaging envelope using a conventional sealer. Then the instant noodle seasoning with oil had packed, Wai Wai brand, minced pork flavor, and boiled in hot water at a temperature of 100.0 ± 10.0 °C. Observe and record the time the package melts. It will be tested every 5 days for a total of 15 days.

2.5.4. Packaged change testing of products

The film had cut to a size of 4.00  ×  8.00 cm 2 , the instant noodles seasoning oil had packed, Wai Wai brand, minced pork flavor, and then formed into a package by using a normal sealer. The control variable was PP plastic bag containing Wai Wai brand instant noodle seasoning oil, minced pork flavor, as well as film packaged in both formulas above. Variations of the packaged product had been tested by peroxide value (according to the AOAC method, 2000) [ 14 ]. of the instant noodles seasoning oil every 5 days, for a total of 15 days [ 1 – 4 ].

3. Research results and discussions

According to research, the starch was prepared from unripe bananas by cutting the raw bananas into thin slices, drying them until they were dry, and then grinding them thoroughly. Sift with a 60-mesh sieve, the resulting banana flour will look like a white to yellow powder, smells of raw banana, and has a relatively smooth texture. But, konjac powder is prepared by extracting konjac tubers with soluble organic solvents. Washed and dried until dry, then ground finely and sifted with a 60-mesh sieve. The result is that konjac powder is fine, white, and odorless granules as shown in figure 2 .

Figure 2.  Characteristics of banana flour compared to konjac powder.

3.1. Characteristics of the casting films

The resulting film looked different. It depends on various factors in the molding process, such as the number of ingredients such as the concentration of a banana starch solution. And the amount of glycerol has a great effect on the appearance of the film. the heating temperature of the film solution and time for stirring the film solution, etc. From the results of film-forming experiments from various formulas, it was found that the formula for obtaining a film that meets the requirements for application as a seasoning package in instant noodles to further studies were conducted on several formulas such as B4Gly20, B4Gly40, B6Gly20, and K05/4Gly20, which were mostly formulated with low glycerol. Therefore, films with good properties and suitable for further study will be obtained. The results of the experiment are shown in table 1 .

Table 1.  Characteristics of sample films prepared from konjac powder and/or banana flour in some conditions.

3.2. Film properties test

3.2.1. thickness measurement.

The film thickness is quite different. This may be due to the film solution used in film-forming. There are different concentrations of starch, 2%, 4%, and 6%, resulting in different film thicknesses. The average thickness was in the range of 0.11–0.22 mm. However, when applying the film thickness values obtained from this test statistically calculated using advanced statistical methods (ANOVA), it was found that the average thickness had no significant differences in film formulations (P ≤ 0.05), but this value exceeds the industry standard that the thickness of the plastic bag is not more than 0.10 mm.

3.2.2. Measurement of tensile strength and elongation at break

From the tensile strength test, it was found that the film formula K05/4Gly20 had the highest tensile strength. followed by formula B4Gly20 and formula K10/4Gly60 having the lowest tensile strength. The findings that the amount of Glycerol affects the tensile strength value. For the reason that a film formulated with a small amount of glycerol would have high tensile strength. and the formulated film containing a large amount of glycerol has a low tensile strength. It can be concluded that the amount of glycerol is inversely proportional to the tensile strength. As for the film's elongation, it was found that film formula B2Gly20 had the highest elongation value, and film formula K05/4Gly60 had the lowest elongation. It can conclude that the amount of glycerol greatly influenced the film elongation value. because if the film has a volume of too much or too little glycerol then it will result in less film elongation. Therefore, in film-forming, glycerol should be used in moderation so that the resulting has an appropriate elongation value to that film. which can be calculated from the equation ( 1 )

From table 2 , it can be concluded that the tensile strength and elongation values of the film depend on different film-forming compositions such as glycerol content, etc. Therefore, choosing the right formulation for film-forming depends on the utilization of the film. In this research, we want to apply the film to be used as seasoning packaging of instant noodles. Film formulas with properties that are close to the specifications are formulas B4Gly20 and K05/4Gly20, which have tensile strengths of 4.015 and 5.172 N. mm −2 and elongation at break values of 27.67 and 22.22%, respectively. most suitable to be studied in the next step.

Table 2.  Summary of thickness and tensile strength test results.

3.2.3. The study of hygroscopic properties

From testing values of the hygroscopic properties of various film formulations, it showed that the moisture content of the film at the beginning was quite high. The film is very moist and had much weighed. But when the film had stored in the dehumidifier for an extended period, the moisture contained in the film will decrease gradually, and the weight reduced until the moisture in the film had gone. When the film is weighed, it had a relatively stable weight. When the average weight at different times had been brought to calculate the percentage of moisture, it was found that the percentage of moisture gradually decreased until the moisture in the film was exhausted. The percentage of moisture obtained is therefore constant.

3.2.4. Water vapor permeation rate study

When using the obtained data to graph the relationship between the weight of water lost and time to determine slope and calculate WVTR, it can be calculated as shown in equation ( 2 ). The experimental results are shown in table 3

Table 3.  Results of the packaging forming test.

3.2.5. The study of water resistance properties

From the study of the water-resistance properties of the film, it was found that the film formulations had the water permeability values so close that they could not be distinguished. Therefore, the water permeability values obtained from this test were statistically calculated to compare the differences using advanced statistical methods (ANOVA). The different formulas were not significantly different (P ≤ 0.05).

3.2.6. Solubility test

3.2.6.1. properties test in strong acid and strong base solutions.

From the test of properties in strong acid solution and strong base, it showed that most of the film formulations were not soluble in acid solution but soluble in base solution. From the experiment of soaking different formulations of film in hydrochloric acid solution with pH 1.0 ± 0.5 and sodium hydroxide solution with pH 14.0 ± 0.5 for 3 days, it appeared that film in acid solution contains only a fraction of the acid, slightly soluble in acid solution. On the other hand, the film in the base solution is highly soluble. Different formulations of banana starch films had better solubility than banana starch films blended with various formulas of konjac powder. Therefore, it could be said that the prepared films were more resistant to acidic solutions than to base solutions.

3.2.6.2. Hot water qualification test

From testing the properties in hot water of various film formulations, it was found that when the banana starch film and the banana starch film were blended with konjac powder, they had immersed in hot water at a temperature of 100.0 ± 10.0 °C for 1 h. The results showed that some formulations of the banana starch film were better soluble in hot water than banana film blended with konjac powder. Because there is a percentage of film that dissolves more than 80.00% or more in many formulas. However, only some formulations of banana starch film blended with konjac powder had a film solubility greater than 80.00%. It could be concluded that the banana starch film was better soluble in hot water than the banana starch film blended with konjac powder.

3.2.6.3. Cold water qualification test

From testing the properties in the cold water of various film formulations, it was found that when the banana starch film and the banana starch film were blended with the konjac powder, they had immersed in cold water at a temperature of 0.0 ± 10.0 °C for 1 h. The results showed that some formulations of banana starch blended with konjac powder were more soluble in cold water than banana starch films. Because the percentage of film that dissolves more than 50.00% or more in many formulas, However, only some formulations of the banana starch film had a film solubility greater than 50.00%, so it could be concluded that the banana starch film blended with konjac powder was better soluble in cold water than the banana starch film.

3.2.6.4. Testing properties in room temperature water

From testing the properties in room temperature water of various film formulations, it was found that when the banana starch film and the banana starch film were mixed with konjac powder soaked in room temperature water. The temperature was about 25.0 ± 10.0 °C for 1 h. The results showed that some formulations of the banana starch film were more soluble in water at room temperature than the banana starch film blended with konjac powder. Because of the percentage of film that dissolves more than 70.00% or more in many formulas. However, only some formulations of banana starch film blended with konjac powder had a film solubility greater than 70.00%. It could be concluded that the banana starch film was more soluble in water at room temperature than that of the banana starch film blended with konjac.

3.2.7. Casting film as seasoning packaging

From the testing of forming packaging bags from the film, it was found that film formulations with low glycerol content, such as formulas B2Gly20, B4Gly20, B4Gly40, K05/4Gly20, K05/6Gly20, K05/6Gly40, K10/4Gly20 and K10/6Gly20. It will be able to form the packaging well and the seams will be stronger than the formula film that contains a lot of glycerol. And some formulations with too much glycerol, such as formulas K05/4Gly60 and K10/4Gly60, cannot be molded into packaging. When comparing different formulations of banana starch film and banana starch film blended with konjac powder, it was found that the banana starch film was better and stronger than the banana starch film blended with konjac powder. as shown in table 3 .

3.3. The application of the films

From the study to determine the optimum ratio for film-forming and film had the test in various properties, then the film was selected. Two formulas that meet the requirements for the application of seasonings for instant noodles were the most. One formula of banana starch film and one formula of banana starch blended with konjac powder has been selected, namely formula B4Gly20 and formula K05/4Gly20 and casting the film according to the selected formula. Take the 2 formulas' film to form an instant noodle seasoning packaging and pack the seasoning of the instant noodles and test various properties of the seasoning packaged as follows.

3.3.1. Oil leakage test

From the oil leakage test, it showed that at the beginning of the casted package, the packaging is flexible and the seams were strong, there was no oil leaked out. But as time runs, the packaging had exposed to the air for a long time. The seams and the packaging became more and more stiff and crisp, so little oil leaked out. When comparing the two film formulations, it was found that the film formula B4Gly20 was slightly stronger than the film formula K05/4Gly20.

3.3.2. Dissolution test of seasoning flavor in seasoning packaging of an instant noodle

From the dissolution test of packaged sachets containing seasonings for instant noodles, minced pork flavor. By bringing the seasoning packaging from film formula B4Gly20 and formula K05/4Gly20 into hot water at a temperature, of 100.0 ± 10.0 °C, it was found that at the beginning the film packaging would absorb water until it was damaged. And over time, it would be broken into small pieces and begin to melt and the seasoning will gradually come out of the cling film and be mixed with water. Each film formulation took a different time to dissolve. The formula K05/4Gly20 is approximately 2 times more soluble than the formula B4Gly20 film, i.e., the formula B4Gly20 takes an average of 5.00 ± 0.26 min to dissolve while the formula K05/4Gly20 took 11.29 ± 0.14 min to dissolve.

3.3.3. Dissolution test of oil in seasoning packaging of an instant noodle

From the dissolution test of oil in seasoning packaging of instant noodles, minced pork flavor. By soaking the packaging bags from the film formula B4Gly20 and formula K05/4Gly20 in hot water temperature 100.0 ± 10.0 °C, the findings showed that when the test period increased, the packaging was exposed to the air for a longer time. This will make the packaging harder and crispier, and also increase the defrosting time. The reason was that the film envelope would take a long time to absorb the water until the film bag was damaged and braked into small pieces and then began to melt and when comparing the packaging sachets from the two film formulations, it was found that the K05/4Gly20 formula film was better dissolved than the B4Gly20 formula film, with less melting time. As can be seen in table 4 .

Table 4.  Dissolution test of oil in seasoning packaging of an instant noodle.

3.3.4. Packaged change testing of products

From the change test of the packaged product, the oil quality change test was measured by the rancidity of oil in seasoning change into the form of peroxide. By testing every 5 days for 15 days, it was found that the oil peroxide values in all three types of packaging, namely B4Gly20, K05/4Gly20 formulation film packed, and polypropylene plastic bags, had been tested. It tends to increase as the retention period increases. The K05/4Gly20 film sachets had a higher peroxide value than the B4Gly20 film sachets and the B4Gly20 film formula sachets had a peroxide value that was close to the control, indicating that the B4Gly20 film formula sachets showed that it has better oxygen permeability resistance than K05/4Gly20 formulation film packaging. Where (1) seasoning oil before being packed into different types of packaging has a POV of 0.016 mEg g −1 , therefore, every package will have the same POV on day 0, which is 0.016 mEg g −1 (2) POV value means Peroxide Value (mEg g −1 ). (3) the POV refers to the change in Peroxide Value compared to Day 0 (mEg g −1 ). (4) Control means polypropylene plastic bags (Polypropylene: PP) When the test results for Peroxide Value of the oil in seasoning. By plotting a graph showing the relationship between the peroxide value and the test date. As shown in the graph in figure 3 , the peroxide value can be calculated as equation ( 3 ). Calculation of the change in peroxide value (the POV) on days 0 and 5 is as follows:

when V isthe volume of Na 2 S 2 O 3 used in titration (ml)

Figure 3.  Peroxide Value test results of different in oil packaged.

N is the concentration of Na 2 S 2 O 3 used in titration (N)

W is sample oil weight (g)

The formula to find POV value was

4. Summary of research results

The research aimed to find the optimum ratio for film-forming from natural materials, namely banana and konjac tuber. Moreover, to test the properties of the resulting films, it was found that the suitable formulations for film-forming of banana starch and konjac powder blended with banana starch were B4Gly20 and K05/4Gly20 due to their suitable mechanical and physical properties. For example, with high tensile strength, it is flexible enough, by having a smooth, glossy surface, and can be molded into a strong packaging. As for the study on the utilization of forming as seasoning packaging of instant noodles, it was found that when testing the properties of the packaging sachets obtained from the B4Gly20 and K05/4Gly20 film formulations, it appeared that the packaging sachets obtained from the film, the B4Gly20 formula had better properties than the K05/4Gly20 formula, such as preventing oil leakage and can resist oxygen to penetrate to the product better than others, etc. But the film formulation B4Gly20 still has disadvantages and could be studied further.

Data availability statement

The data generated and/or analysed during the current study are not publicly available for legal/ethical reasons but are available from the corresponding author on reasonable request.

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A Reporter With Expertise in the Uncertainty of Nutrition

With a Ph.D. in nutritional biology, Alice Callahan bridges the gap between the science and the readers who just want to be told how to eat.

By Terence McGinley

Times Insider explains who we are and what we do, and delivers behind-the-scenes insights into how our journalism comes together.

Nutrition studies are “notoriously” hard to draw conclusions from, according to Alice Callahan.

She would know. Ms. Callahan writes about nutrition for the Well section at The New York Times. She also has a Ph.D. in nutritional biology.

Before transitioning to journalism about 10 years ago, Ms. Callahan worked as a researcher. Now she is devoted to explaining the evidence, debates and breakthroughs in her field using language people can understand. Reconciling an uncertain science with a hunger for guidance is a challenge when there are many people who just want to be told how to eat.

“I just try to, as much as possible, stick to what we know and be honest about what we don’t know,” she said in an interview. “Readers can make their own judgments about what to do with that information.”

For example, in an article published this week, Ms. Callahan reviewed the science on ultraprocessed foods , those common supermarket items made with industrial methods. Americans get many of their calories from these foods. There is a correlation between consumption of them and chronic diseases, but the evidence that they directly cause disease is limited.

In a phone conversation from Eugene, Ore., where she lives with her spouse and two children, Ms. Callahan spoke to Times Insider about her transition from the laboratory to the laptop, and her recent reporting. The following conversation has been edited for length and clarity.

Why did you transition from scientific researcher to journalist?

I always loved words and writing, but I also really liked science. I went into science initially because I could see more obvious career options. I got a Ph.D. in nutrition at U.C. Davis and worked in physiology and nutrition research for a few years. But in science, you have to focus your attention on very specific areas, and I wanted to be able to learn about many different things. Writing about science, I realized, would allow me to do that.

When I transitioned to writing, I was a new parent and I was focused on questions about how to make good choices in parenting. I’d been trained to read scientific studies, interpret them and understand their limitations. That was an “aha” moment for me: I can do this thing that I enjoy, which is writing, and translate the research so that it is useful for everyday decisions.

It sounds like journalism allows you to explore the world of nutrition in a way that research did not. Is that right?

I think that is true. Nutrition is a really interesting field because we all have to eat. It’s a constant challenge for researchers in the area to be thinking, what does this mean for people? I think of myself as trying to bridge that gap between the research and helping us all understand what it means.

People want nutrition advice they can act on. How do you decide what to write about?

I’m watching the science for new studies and new developments. In the case of ultraprocessed foods, it’s a relatively new area in scientific literature; there’s been a lot of focus on it over the last few years; there are real policy questions and implications around it. That was an obvious target.

How would you describe your personal approach to nutrition? What are your priorities when you and your family sit down for a meal?

Overall, I would say I’m really flexible, and I want to be relaxed about food. I’m not a purist about anything. I’m not interested in — for myself, or for my family — any sort of restrictive diet. I want a lot of variety, and I enjoy foods from every food group. A priority for me is preparing meals that my family will enjoy together.

I spend so much time talking with nutrition experts, and I hear them repeat their best advice over and over again: a Mediterranean-style diet or something similar is a great guide for a balanced, healthy way of eating. Trying to eat more whole foods and less ultraprocessed foods is an aim of mine, but I’m never strict about it. I’m a busy working parent. My pantry does have boxed mac and cheese, breakfast cereals, chips and instant noodles. We eat those foods when we need easy meals.

We are members of a farm-share program in the summer. My family has our own chickens, so we have fresh eggs. We often build meals around things that are filling our fridge. I aim to have about five servings of fruits and vegetables a day. That’s a common recommendation from health organizations.

Do you think interest in nutrition has increased in the United States in recent years? And has that led to better nutrition?

I think it’s fair to say that there’s a national obsession with diet and nutrition. But when you look at the history of that obsession, it’s guided by what celebrities are doing, or what’s trending on social media, or what new diet books are being published. I think it often leads people astray and leaves them feeling confused, overwhelmed and frustrated, especially if they are trying these radically different ways of eating that make them feel worse, or diets that make them feel better for a little while but they can’t stay with them.

If you talk to nutrition experts, the advice they give is pretty standard and kind of boring, and not exciting enough to light up social media.

I try to meet those conversations that are happening, whether they are helpful or not, and bring in the science — what evidence we really have — and turn to expert sources for their help in interpreting it.

A Guide to Better Nutrition

Ultraprocessed foods are clearly linked to poor health. But scientists are only beginning to understand why .

Calorie restriction and intermittent fasting both increase longevity in animals, aging experts say. Here’s what that means for you .

A viral TikTok trend touts “Oatzempic,” a half cup of rolled oats with a cup of water and the juice of half a lime, as a weight-loss hack. We asked the experts if there was anything to it .

Sodium is everywhere in our diets. But how much salt is too much ?

Patients were told for years that cutting calories would ease the symptoms of polycystic ovary syndrome. But research suggests dieting may not help at all .

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